Crispy Fried Chicken

By JAmero4702

Ingredients

• 5 cups buttermilk, divided
• 1/3 cup plus 1 teaspoon kosher salt, divided
• 2 Tbs sugar
• 5 pounds bone-in chicken pieces
• Vegetable oil for frying
• 2 1/2 cups all-purpose flour
• 1 tsp seasoned salt
• 1/2 tsp ground black pepper

Preparation

Step 1

1. In a very large bowl, stir together 4 cups buttermilk, 1/3 cup salt, and sugar; add chicken. Cover and refrigerate for 4 hours.

2. In a large cast-iron skillet, pour oil to a depth of 2 inches, and heat over medium-high heat until deep-fry thermometer registers 350 degrees.

3. Drain chicken, discarding marinade, and pat dry with paper towels. In a show dish, whisk together flour, seasoned salt, and pepper. In another shallow dish, pour remaining 1 cup of buttermilk. Dredge chicken in flour mixture, shaking off excess. Dip on buttermilk, letting excess drip off. Dredge chicken again in flour mixture, shaking off excess.

4. Fry chicken in batches, turning once, for 15 to 20 minutes or until a meat thermometer inserted in pieces registers 165 degrees. Let chicken drain on a wire rack set over paper towels, and sprinkle with remaining 1 tsp salt.